Can I use dried herbs instead of fresh?

You can, but fresh herbs really shine in this recipe. If using dried, use 1/3 of the amount.

How long do leftovers last?

Store leftover roast turkey in the fridge for up to 4 days or freeze for up to 3 months. Perfect for soups, sandwiches, and more!

Do I need a roasting pan with a rack?

It’s highly recommended. It helps cook the bird evenly and keeps the bottom from steaming.

What if my turkey is smaller or larger?

Use the rule of 13 minutes per pound at 350°F. Adjust your cooking time based on the weight.

Roast Turkey Magic: 5 Juicy Secrets Revealed

Description

This roast turkey is a holiday showstopper—juicy, flavorful, and infused with herb butter, lemon, garlic, and fresh rosemary. No basting required, just golden perfection every time!

Ingredients

Scale

For the Turkey:

1 (14–16 lb) whole turkey
Salt & pepper to taste

Herb Butter:

1 cup unsalted butter, softened (2 sticks)
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh rosemary, finely chopped
4 garlic cloves, minced
1 tsp salt
½ tsp black pepper (or to taste)

Inside the Turkey:

1 lemon, halved
A few sprigs of fresh sage, thyme, and rosemary
1 garlic head, cloves peeled

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Instructions

Remove turkey and butter from the fridge 1 hour before roasting. Place turkey on a baking sheet to catch drips.
Mix all herb butter ingredients in a bowl until fully combined.
Preheat oven to 450°F and move the oven rack to the lower third.
Remove giblets and neck from turkey. Pat the bird dry with paper towels. Season inside and out with salt and pepper.
Stuff the cavity with lemon halves, herb sprigs, and garlic cloves.
Rub herb butter generously over the turkey skin (under the skin if desired). Tuck the wings and tie the legs with kitchen twine.
Place turkey on a roasting rack in a pan, breast side up. Reduce oven temp to 350°F and roast.
Cook for about 3 hours (13 minutes per pound), or until the thigh reads 165°F on a meat thermometer.
Cover with foil if browning too early. Let rest 20 minutes before carving.
Use drippings to make gravy if desired. Enjoy!

Notes

Use fresh herbs for the best flavor; dried herbs can be substituted at ⅓ the amount.
Start checking the internal temperature 30 minutes before expected doneness.
No need to baste—herb butter keeps the turkey moist and flavorful.
Use leftovers for sandwiches, soups, or casseroles.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Dish
Method: Oven Roasted
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 6 oz cooked turkey)
Calories: 420 kcal
Sugar: 0 g
Sodium: 370 mg
Fat: 29 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 155 mg